- 1 whole chicken, cut into 6-8 pieces
- 1/4 tsp saffron
- 50ml (2fl oz/ 1/4 cup ) white wine
- salt and freshly ground black pepper
- 3 Bay leaves, crumbled
- Olive Oil for frying
- 4 medium potatoes, parboiled in shins for 15 minutes,peeled and cut into chunks
- 1 medium yellow onion, peeled and chopped
- 1 clove garlic
- 1 tsp red curry paste
- 1 tomato, roughly chopped
- 2 tsp salt
- 100 ml evaporated milk
- 200 ml coconut milk
- 2 hard boiled eggs, cut into quarters
- few slices chourico, or a few cubes of a salty strong-flavoured ham
- 6 Portuguese black olives
- 2 tbls desiccated coconut
- pepper to taste
1. To prepare the marinade, combine saffron, white wine, salt, pepper and crumbled bay leaves in a bowl and marinade chicken for not more that 1 hour. (Do not remove skin or bones from chicken)
2. Meanwhile, heat oil in a large sauté pan or wok over medium-high hea and saute onions and garlic over high heat until soft. Stir in curry paste and add chicken to seal..
3. Add chopped tomato, salt and about 250ml of water. Cook for 20 minutes over medium heat. Add potatoes and leave on medium heat for a further 10–20 minutes until chicken is cooked through. Stir in coconut milk and evaporated milk, and remove from heat. Check for seasonings.
4. Turn into a large serving dish and garnish with egg, chourico, olives, desiccated coconut and freshly ground pepper. place under the oven grill for 10 minutes until lightly browned on top.
- Also known as Macau Chicken. this dish is throughtly Macanese: anyone who goes searching for it in Portugal is likely to be very disappointed. A fantastic family style dish, it is delicately spiced but rich with flavours and textures.